This is super tasty and foolishly easy…so long as you have a slow cooker.

Take 1-4 pounds of peeled and devained raw shrimp and drop them into the slow cooker.
Cover with a light beer (I use Carona).
Flavor with 1 bag of Crab and Shrimp Boil (available at most grocery stores in the seasoning section).

Set on low. Open bottle of bubbly to sip while looking out the window.

Erin grew up in a wine loving family in Eugene and moved to Portland in 1997. She has been working retail and hospitality for over years and loves the wine business. With a specialty in food and wine pairing, and a wicked sense of humor, she’s Portland’s go-to-gal for wine events and education.

Contact: wine@portlandwinecellar.com

]]>327Laurie Elkjerhttp://portlandwinecellar.com/2012/01/30/laurie-elkjer/
Mon, 30 Jan 2012 19:09:30 +0000http://portlandwinecellar.com/?p=317
Executive Assistant & Media Relations Coordinator
The truth is that Laurie is not only an urban chicken farmer, but she also runs everything at the shop except the wine selections. Laurie manages the shop from the events and tasting schedule, to the website, to the pub mix. If it’s important, you might want to talk to Laurie, she’ll know what to do.

Contact: events@portlandwinecellar.com

]]>317Breakfast Crab Omeletshttp://portlandwinecellar.com/2012/01/30/breakfast-crab-omelets/
Mon, 30 Jan 2012 18:59:47 +0000http://portlandwinecellar.com/?p=311Ingredients and Directions:
2 eggs per person
1 oz. crab per person
Whipped the eggs along with a ½ T. dill and pinch of garlic
Put the eggs into an omelet pan with EVOO over medium-low heat, prepared as a normal omelet
when the top of the eggs were nearly set, I sprinkled a 3-cheese blend on the entire egg surface then added the crab to only one half of the omelet.

Covered and let sit for 2 minutes. Served on a bed of spinach and garnish with super-food avocado.

I love Nanaimo bars. They come from a little fishing village in Canada named Nanaimo. I’ve tried a few recipes, but this one is the best by far. My mom, Christie, found this one and I only felt compelled to change it a touch. She uses walnuts, I use peanuts. I’ve tried almonds and hazelnuts, but found they were too dry for this dish.

Place first 3 ingredients in pan over low heat and stir until the butter is almost totally melted. Cool and add remaining ingredients. Mix well. Press firmly in 8 or 9 inch square pan. Flatten into pan with flat-bottomed measuring cup. Cover will filling.

Soak pudding mix in milk. Cream butter and add pudding mixture and confectioners’ sugar alternating. If it isn’t a lovely frosting consistency, then add a touch more milk until it does. Spread on top of chocolate base then pour chocolate topping over the filling.

TOPPING

2 T butter
6 squares bitter chocolate

Melt over low heat stirring then pour over filling.

8” or 9” pan is great

Refrigerate the pan until well set before slicing (and keep extra bars in fridge)

It’s very rich, tiny bars are more appropriate

Remove from fridge about 20 minutes before serving. Like cheese, they need a few minutes to release all their tasty flavors.

2 hardboiled eggs per person
2 oz. crab meat per person
Directions:
Dice the eggs and made egg salad as you would for a sandwich.

Ingredients For Sauce:
Best Foods mayo to taste
Yellow mustard to taste
Garlic and cracked pepper
2 tsp. lemon juice
½ T. Red Rooster Sauce (or other spicy flavoring)
Directions:
Mixed all together until it was creamy, but not “wet” with mayo.
Served (by ice-cream scoop full) on a bed of spicy arugula
Served with: cucumber slices, hearty whole-grain bread with Cortina Olive Oil and aged balsamic.

]]>293Monster Cookieshttp://portlandwinecellar.com/2012/01/30/monster-cookies/
Mon, 30 Jan 2012 18:39:00 +0000http://portlandwinecellar.com/?p=290This ridiculous recipe was given to my by Wine Cellar regular, Janice. These monsters are so filling and tasty that sometimes I make them at night so I can have one for breakfast. They are a staple on a car trip because they stay soft and fresh for up to a week (I put a few in a bag and seal them up so that the uneaten ones aren’t exposed to air). They also freeze beautifully. Because the batch is so big, I frequently freeze the majority.